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Saturday, August 27, 2016

Gnocchi With Chicken, Pesto And Fresh Mozzarella

Ingredients

  • Servings: 4
  • 1 tablespoon olive oil
  • 1 skinless, boneless chicken breast half - cut into 1 1/2-inch cubes
  • salt and ground black pepper to taste
  • 2 tablespoons chicken broth
  • 1 (8 ounce) jar prepared pesto
  • 1 (12 ounce) package potato gnocchi
  • 4 ounces small fresh mozzarella balls

Recipe

    Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins

  • heat olive oil in a saucepan. season chicken pieces with salt and pepper; cook and stir in the hot oil until no longer pink in the middle, 7 to 10 minutes. remove chicken to a bowl using a slotted spoon, retaining drippings in the pan.
  • pour chicken broth into the saucepan. bring broth to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until the broth reduces in volume by about half, 7 to 10 minutes. return cooked chicken to the saucepan. stir pesto through the chicken mixture; remove from heat.
  • bring a large pot of lightly salted water to a rolling boil. cook gnocchi at a boil until they float to the top, about 3 minutes. remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot.
  • place the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until warmed completely, about 5 minutes. pour chicken and pesto mixture over the gnocchi; add mozzarella and stir until evenly mixed.

Gnocchi With Chicken, Pesto And Fresh Mozzarella

Ingredients

  • Servings: 4
  • 1 tablespoon olive oil
  • 1 skinless, boneless chicken breast half - cut into 1 1/2-inch cubes
  • salt and ground black pepper to taste
  • 2 tablespoons chicken broth
  • 1 (8 ounce) jar prepared pesto
  • 1 (12 ounce) package potato gnocchi
  • 4 ounces small fresh mozzarella balls

Recipe

    Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins

  • heat olive oil in a saucepan. season chicken pieces with salt and pepper; cook and stir in the hot oil until no longer pink in the middle, 7 to 10 minutes. remove chicken to a bowl using a slotted spoon, retaining drippings in the pan.
  • pour chicken broth into the saucepan. bring broth to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until the broth reduces in volume by about half, 7 to 10 minutes. return cooked chicken to the saucepan. stir pesto through the chicken mixture; remove from heat.
  • bring a large pot of lightly salted water to a rolling boil. cook gnocchi at a boil until they float to the top, about 3 minutes. remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot.
  • place the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until warmed completely, about 5 minutes. pour chicken and pesto mixture over the gnocchi; add mozzarella and stir until evenly mixed.

Gnocchi With Chicken, Pesto And Fresh Mozzarella

Ingredients

  • Servings: 4
  • 1 tablespoon olive oil
  • 1 skinless, boneless chicken breast half - cut into 1 1/2-inch cubes
  • salt and ground black pepper to taste
  • 2 tablespoons chicken broth
  • 1 (8 ounce) jar prepared pesto
  • 1 (12 ounce) package potato gnocchi
  • 4 ounces small fresh mozzarella balls

Recipe

    Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins

  • heat olive oil in a saucepan. season chicken pieces with salt and pepper; cook and stir in the hot oil until no longer pink in the middle, 7 to 10 minutes. remove chicken to a bowl using a slotted spoon, retaining drippings in the pan.
  • pour chicken broth into the saucepan. bring broth to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until the broth reduces in volume by about half, 7 to 10 minutes. return cooked chicken to the saucepan. stir pesto through the chicken mixture; remove from heat.
  • bring a large pot of lightly salted water to a rolling boil. cook gnocchi at a boil until they float to the top, about 3 minutes. remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot.
  • place the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until warmed completely, about 5 minutes. pour chicken and pesto mixture over the gnocchi; add mozzarella and stir until evenly mixed.

Gnocchi With Chicken, Pesto And Fresh Mozzarella

Ingredients

  • Servings: 4
  • 1 tablespoon olive oil
  • 1 skinless, boneless chicken breast half - cut into 1 1/2-inch cubes
  • salt and ground black pepper to taste
  • 2 tablespoons chicken broth
  • 1 (8 ounce) jar prepared pesto
  • 1 (12 ounce) package potato gnocchi
  • 4 ounces small fresh mozzarella balls

Recipe

    Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins

  • heat olive oil in a saucepan. season chicken pieces with salt and pepper; cook and stir in the hot oil until no longer pink in the middle, 7 to 10 minutes. remove chicken to a bowl using a slotted spoon, retaining drippings in the pan.
  • pour chicken broth into the saucepan. bring broth to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until the broth reduces in volume by about half, 7 to 10 minutes. return cooked chicken to the saucepan. stir pesto through the chicken mixture; remove from heat.
  • bring a large pot of lightly salted water to a rolling boil. cook gnocchi at a boil until they float to the top, about 3 minutes. remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot.
  • place the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until warmed completely, about 5 minutes. pour chicken and pesto mixture over the gnocchi; add mozzarella and stir until evenly mixed.

Gnocchi With Chicken, Pesto And Fresh Mozzarella

Ingredients

  • Servings: 4
  • 1 tablespoon olive oil
  • 1 skinless, boneless chicken breast half - cut into 1 1/2-inch cubes
  • salt and ground black pepper to taste
  • 2 tablespoons chicken broth
  • 1 (8 ounce) jar prepared pesto
  • 1 (12 ounce) package potato gnocchi
  • 4 ounces small fresh mozzarella balls

Recipe

    Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins

  • heat olive oil in a saucepan. season chicken pieces with salt and pepper; cook and stir in the hot oil until no longer pink in the middle, 7 to 10 minutes. remove chicken to a bowl using a slotted spoon, retaining drippings in the pan.
  • pour chicken broth into the saucepan. bring broth to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until the broth reduces in volume by about half, 7 to 10 minutes. return cooked chicken to the saucepan. stir pesto through the chicken mixture; remove from heat.
  • bring a large pot of lightly salted water to a rolling boil. cook gnocchi at a boil until they float to the top, about 3 minutes. remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot.
  • place the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until warmed completely, about 5 minutes. pour chicken and pesto mixture over the gnocchi; add mozzarella and stir until evenly mixed.

Steph's Summer Salad

Ingredients

  • Servings: 2
  • 6 ounces dry penne pasta
  • 2 skinless, boneless chicken breast halves
  • 1 1/2 cups fresh broccoli florets
  • 3 green onions, sliced
  • 2 tablespoons canola oil
  • lemon pepper to taste

Recipe

    Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins

  • bring a large pot of lightly salted water to a boil. add penne pasta and cook for 8 to 10 minutes, add broccoli a few minutes before pasta is done; drain.
  • cook the chicken in a pan, seasoning with lemon pepper as it cooks. when the chicken is no longer pink inside, cut into small pieces. combine chicken to pasta-broccoli mixture. stir in oil and sliced green onion and add lemon pepper to taste.

Rudechack's Franks And Noodles

Ingredients

  • Servings: 4
  • 1 (12 ounce) package egg noodles
  • 1 cup ketchup
  • 1/2 cup water
  • 2 tablespoons vegetable oil
  • 1/4 cup lemon juice
  • 1/4 cup chopped onion
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon brown sugar
  • 1 (16 ounce) package hot dogs

Recipe

    Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins

  • preheat oven to 375 degrees f (190 degrees c). bring a large pot of lightly salted water to a boil. add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
  • spread cooked noodles in a 9x13 inch pan. arrange hot dogs over noodles. in a medium bowl, mix together ketchup, water, oil, lemon juice, onion, worcestershire sauce and brown sugar; pour over noodles and hot dogs.
  • bake in preheated oven for 35 minutes.